• Administrator
  •  
    Welcome to BIRCurries.co.uk Discussion Forum
    Your One-Stop Resource for Discussing Anything to do With Replicating British Indian Restaurant (BIR) Style Curries at Home!


    Please note that you need to be a MEMBER to access most sections of the forum. Please REGISTER and then become a MEMBER by following the link below:

    Image

    Please send me a Personal Message or email me, at admin@bircurries.co.uk, if you have any questions or if you need any assistance with using the forum.
     
NEWS FLASH:

PLEASE NOTE THAT, WITH IMMEDIATE EFFECT, THIS FORUM IS NOW A "MEMBERS ONLY" FORUM. THIS MEANS THAT ACCESS RIGHTS FOR GUESTS AND REGISTERED USERS ARE NOW LIMITED. ONLY MEMBERS (PREVIOUSLY DONATING MEMBERS) WILL BE ABLE TO ACCESS ALL SECTIONS OF THE FORUM. PLEASE BEAR WITH US WHILST WE EFFECT THE NECESSARY CHANGES. THERE WILL BE SUBSEQUENT ANNOUNCEMENTS ON THE CHANGES IN DUE COURSE

To soak or not to soak

Post Reply
User avatar
Greybeard
BIRD'S EYE
BIRD'S EYE
Posts: 1604
Joined: Wed Oct 07, 2015 11:18 pm
Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
Location: Somewhere north of Watford but south of Inverness
Has thanked: 2 times
Been thanked: 3 times

To soak or not to soak

Post by Greybeard » Thu Aug 24, 2017 9:55 pm

Come across a few recipes online where people soak dried methi in hot water before adding to curries along with the resulting liquor. On my MDH packet it suggests to sprinkle on the final dish prior to serving, supporting my theory that methi can turn bitter if fried too harshly in very hot oil.

Someone suggested this could be to disinfect the methi as it is sometimes grown in quite unclean conditions.

I haven't tried this method yet, has anyone used methi this way and does it make a difference to the curry or is it just extra work? I'm quite happy with the results when adding it dry towards the end, but I'm curious.
Last edited by Greybeard on Fri Aug 25, 2017 11:28 am, edited 1 time in total.
The definition of insanity is doing the same thing over and over and expecting a different result.

rdu
JALAPENO
JALAPENO
Posts: 119
Joined: Sun Nov 06, 2016 1:04 pm
Favourite Curries: Dhansak, Pistanda, Kashmir, Korma, Dopiaza
Has thanked: 2 times

Re: To soak or not to soak

Post by rdu » Fri Aug 25, 2017 10:55 am

Interesting subject. I always used it dried.
Curious what the outcome would be :hmmm: .

pauly
MODERATOR
MODERATOR
Posts: 3197
Joined: Sat May 18, 2013 10:29 am
Favourite Curries: Chicken Vindaloo
Location: Co.Cork, Ireland
Been thanked: 7 times

Re: To soak or not to soak

Post by pauly » Fri Aug 25, 2017 12:34 pm

In all the vids I've seen, all BIR's add them dry at varying stages, never seen them go in at the end though.

User avatar
Greybeard
BIRD'S EYE
BIRD'S EYE
Posts: 1604
Joined: Wed Oct 07, 2015 11:18 pm
Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
Location: Somewhere north of Watford but south of Inverness
Has thanked: 2 times
Been thanked: 3 times

Re: To soak or not to soak

Post by Greybeard » Fri Aug 25, 2017 9:38 pm

Interesting point Pauly, most BIR videos as you say add it early on or half way through. A few of the "traditional home style" Indian curry commentators seem to have a different take, many use fresh methi in abundance, almost like coriander. Came a across a new discovery - Methi Dhal (made with fresh rather than dried methi) - it should be possible to recreate this with dried.

I've attached the package details for those that are interested, TBH MDH methi is the best I have come across to date. Some of the other stuff doesn't seem anywhere near the same quality or taste.
IMG_5896.JPG
IMG_5895.JPG
The definition of insanity is doing the same thing over and over and expecting a different result.

British Indian
BIRD'S EYE
BIRD'S EYE
Posts: 1292
Joined: Sun Mar 17, 2013 4:11 am
Favourite Curries: Ceylon, Madras
Location: Perth, WA
Been thanked: 4 times

Re: To soak or not to soak

Post by British Indian » Sat Aug 26, 2017 4:53 am

I'm pretty certain Pat Chapman used to suggest soaking the methi in hot water and adding to the curry at the end.

Raj was bemused to see me adding it at the spice frying stage, he said in traditional Indian cookery, it would always be added at the end, and crumbled in.

king prawn
JALAPENO
JALAPENO
Posts: 161
Joined: Sun Jan 19, 2014 9:06 pm

Re: To soak or not to soak

Post by king prawn » Sun Sep 03, 2017 7:28 pm

You can add to hot oil a few seconds before quenching with gravy or tom puree. But if you like methi flavour then adding at the end is the way to go. Even sprinkle on the finished dish and allow to sit in a warm place for up to 5 mins so the steam from the dish softens the dried leaves a little (if you want).

KP

User avatar
haldi
SERRANO
SERRANO
Posts: 297
Joined: Thu Sep 26, 2013 12:33 pm
Favourite Curries: Phaal
Location: Nottingham
Been thanked: 1 time

Re: To soak or not to soak

Post by haldi » Mon Sep 04, 2017 5:59 pm

I have been in quite a few takeaway kitchens

and have never seen anywhere soaking methi

It couldn't do any harm , but I can't see the point
it gets wet anyhow

I saw it used in a Balti the other week
It went in with the first base gravy
1/2 a teaspoon
very nice curry too!

Post Reply

Return to “Fenugreek/Methi”